What are the main ingredients in Warwick’s Smoky Ostrich & BBQ Beans?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Warwick’s Smoky Ostrich & BBQ Beans?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Warwick’s Smoky Ostrich & BBQ Beans?

MEANWHILE...: Place ½ of the rinsed spinach in a bowl with a drizzle of oil and some seasoning. Toss coat and set aside for serving. GOLDEN POTATO NUGGETS: Preheat the oven to 200°C. Boil the kettle for step 2. Spread out the potato chunks on a roasting tray. Coat in oil and the Italian Rub, and lightly season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. SPICY GOULASH: Dilute the stock with 120ml of boiling water and set aside. Pat the ostrich dry with paper towel. Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-5 minutes until soft and translucent. Add the ostrich and fry for 2-3 minutes until browned but not cooked through. Stir in the chopped chipotles to taste (be careful, they’re hot!) and continue to fry for 30-60 seconds. Mix in the cooked chopped tomatoes and diluted stock, and bring to a simmer. Lower the heat and cook for 12-15 minutes until reduced and thickened, stirring occasionally. WE HEART CHEESE!: When the potatoes have 5 minutes remaining, scatter over the mozzarella and turn the oven onto the grill setting. Cook for the remaining time until the cheese is melted and golden. FINAL TOUCHES: When the goulash is nearing completion, mix in the drained black beans, the remaining spinach, and the BBQ sauce. Stir for 3-4 minutes until the beans are heated through. Season to taste with salt, pepper, and a sweetener of choice. Remove from the heat on completion. RELISH YOUR FABULOUS WORK: Make a bed of dressed spinach, smother with the spicy goulash, and plate up the cheesy potato bites alongside it. Serve with any remaining chipotles on the side in case you’d like some extra heat! Get ready for one of the tastiest dinners yet!

What should be prepared from my kitchen to make Warwick’s Smoky Ostrich & BBQ Beans?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Warwick’s Smoky Ostrich & BBQ Beans

Name: Warwick’s Smoky Ostrich & BBQ Beans
Prep time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel

The only match for tomatoey ostrich goulash, spiced with smoky chipotle chillies, thick with sticky BBQ sauce, and chucky with black beans? Mouthfuls of crispy roast potato covered in golden melted cheese of course! Incredible!

Warwick’s Smoky Ostrich & BBQ Beans

with cheesy roast potato bites & chipotle in adobo sauce

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 50 minutes

Ingredients:

Beef
Beef Stock
Black Beans
Chipotle in Adobo Sauce
Clarks Bourbon BBQ Sauce
Cooked Chopped Tomato
Cooked Chopped Tomatoes
Free-range Ostrich Goulash
Grated Mozzarella
NOMU Italian Rub
Onion
Onions
Ostrich
Potato
Spinach

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Photo of Warwick’s Smoky Ostrich & BBQ Beans

Serves 1

GOLDEN POTATO NUGGETS
Preheat the oven to 200°C. Boil the kettle for step 2. Spread out the potato chunks on a roasting tray. Coat in oil and the Italian Rub, and lightly season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
SPICY GOULASH
Dilute the stock with 80ml of boiling water and set aside. Pat the ostrich dry with paper towel. Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent. Add the ostrich and fry for 2-3 minutes until browned but not cooked through. Stir in the chopped chipotles to taste (be careful, they’re hot!) and continue to fry for 30-60 seconds. Mix in the cooked chopped tomatoes and diluted stock, and bring to a simmer. Lower the heat and cook for 10-12 minutes until reduced and thickened, stirring occasionally.
MEANWHILE...
Place ½ of the rinsed spinach in a bowl with a drizzle of oil and some seasoning. Toss coat and set aside for serving.
WE HEART CHEESE!
When the potatoes have 5 minutes remaining, scatter over the mozzarella and turn the oven onto the grill setting. Cook for the remaining time until the cheese is melted and golden.
FINAL TOUCHES
When the goulash is nearing completion, mix in the drained black beans, the remaining spinach, and the BBQ sauce. Stir for 2-3 minutes until the beans are heated through. Season to taste with salt, pepper, and a sweetener of choice. Remove from the heat on completion.
RELISH YOUR FABULOUS WORK
Make a bed of dressed spinach, smother with the spicy goulash, and plate up the cheesy potato bites alongside it. Serve with any remaining chipotles on the side in case you’d like some extra heat! Get ready for one of the tastiest dinners yet!

Potato - 200g
NOMU Italian Rub - 5ml
Beef Stock - 5ml
Free-range Ostrich Goulash - 150g
Onion - 1
Chipotle in Adobo Sauce - 10g
Cooked Chopped Tomatoes - 100g
Spinach - 40g
Grated Mozzarella - 50g
Black Beans - 60g
Clarks Bourbon BBQ Sauce - 30ml

Download the Recipe

Serves 2

GOLDEN POTATO NUGGETS
Preheat the oven to 200°C. Boil the kettle for step 2. Spread out the potato chunks on a roasting tray. Coat in oil and the Italian Rub, and lightly season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
SPICY GOULASH
Dilute the stock with 120ml of boiling water and set aside. Pat the ostrich dry with paper towel. Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-5 minutes until soft and translucent. Add the ostrich and fry for 2-3 minutes until browned but not cooked through. Stir in the chopped chipotles to taste (be careful, they’re hot!) and continue to fry for 30-60 seconds. Mix in the cooked chopped tomatoes and diluted stock, and bring to a simmer. Lower the heat and cook for 12-15 minutes until reduced and thickened, stirring occasionally.
MEANWHILE...
Place ½ of the rinsed spinach in a bowl with a drizzle of oil and some seasoning. Toss coat and set aside for serving.
WE HEART CHEESE!
When the potatoes have 5 minutes remaining, scatter over the mozzarella and turn the oven onto the grill setting. Cook for the remaining time until the cheese is melted and golden.
FINAL TOUCHES
When the goulash is nearing completion, mix in the drained black beans, the remaining spinach, and the BBQ sauce. Stir for 3-4 minutes until the beans are heated through. Season to taste with salt, pepper, and a sweetener of choice. Remove from the heat on completion.
RELISH YOUR FABULOUS WORK
Make a bed of dressed spinach, smother with the spicy goulash, and plate up the cheesy potato bites alongside it. Serve with any remaining chipotles on the side in case you’d like some extra heat! Get ready for one of the tastiest dinners yet!

Potato - 400g
NOMU Italian Rub - 10ml
Beef Stock - 10ml
Free-range Ostrich Goulash - 300g
Onion - 1
Chipotle in Adobo Sauce - 20g
Cooked Chopped Tomatoes - 200g
Spinach - 80g
Grated Mozzarella - 100g
Black Beans - 120g
Clarks Bourbon BBQ Sauce - 60ml

Download the Recipe

Serves 3

GOLDEN POTATO NUGGETS
Preheat the oven to 200°C. Boil the kettle for step 2. Spread out the potato chunks on a roasting tray. Coat in oil and the Italian Rub, and lightly season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
SPICY GOULASH
Dilute the stock with 120ml of boiling water and set aside. Pat the ostrich dry with paper towel. Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-5 minutes until soft and translucent. Add the ostrich and fry for 2-3 minutes until browned but not cooked through. Stir in the chopped chipotles to taste (be careful, they’re hot!) and continue to fry for 30-60 seconds. Mix in the cooked chopped tomatoes and diluted stock, and bring to a simmer. Lower the heat and cook for 12-15 minutes until reduced and thickened, stirring occasionally.
MEANWHILE...
Place ½ of the rinsed spinach in a bowl with a drizzle of oil and some seasoning. Toss coat and set aside for serving.
WE HEART CHEESE!
When the potatoes have 5 minutes remaining, scatter over the mozzarella and turn the oven onto the grill setting. Cook for the remaining time until the cheese is melted and golden.
FINAL TOUCHES
When the goulash is nearing completion, mix in the drained black beans, the remaining spinach, and the BBQ sauce. Stir for 3-4 minutes until the beans are heated through. Season to taste with salt, pepper, and a sweetener of choice. Remove from the heat on completion.
RELISH YOUR FABULOUS WORK
Make a bed of dressed spinach, smother with the spicy goulash, and plate up the cheesy potato bites alongside it. Serve with any remaining chipotles on the side in case you’d like some extra heat! Get ready for one of the tastiest dinners yet!

Potato - 400g
NOMU Italian Rub - 10ml
Beef Stock - 10ml
Free-range Ostrich Goulash - 300g
Onion - 1
Chipotle in Adobo Sauce - 20g
Cooked Chopped Tomatoes - 200g
Spinach - 80g
Grated Mozzarella - 100g
Black Beans - 120g
Clarks Bourbon BBQ Sauce - 60ml

Download the Recipe

Serves 4

GOLDEN POTATO NUGGETS
Preheat the oven to 200°C. Boil the kettle for step 2. Spread out the potato chunks on a roasting tray. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Coat in oil and the Italian Rub, and lightly season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
SPICY GOULASH
Dilute the stock with 200ml of boiling water and set aside. Pat the ostrich dry with paper towel. Place a large pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 5-6 minutes until soft and translucent. Add the ostrich and fry for 3-4 minutes until browned but not cooked through. Stir in the chopped chipotles to taste (be careful, they’re hot!) and continue to fry for 30-60 seconds. Mix in the cooked chopped tomatoes and diluted stock, and bring to a simmer. Lower the heat and cook for 15-20 minutes until reduced and thickened, stirring occasionally.
MEANWHILE...
Place ½ of the rinsed spinach in a bowl with a drizzle of oil and some seasoning. Toss coat and set aside for serving.
WE HEART CHEESE!
When the potatoes have 5 minutes remaining, scatter over the mozzarella and turn the oven onto the grill setting. Cook for the remaining time until the cheese is melted and golden.
FINAL TOUCHES
When the goulash is nearing completion, mix in the drained black beans, the remaining spinach, and the BBQ sauce. Stir for 4-5 minutes until the beans are heated through. Season to taste with salt, pepper, and a sweetener of choice. Remove from the heat on completion.
RELISH YOUR FABULOUS WORK
Make a bed of dressed spinach, smother with the spicy goulash, and plate up the cheesy potato bites alongside it. Serve with any remaining chipotles on the side in case you’d like some extra heat! Get ready for one of the tastiest dinners yet!